Red? I used a cheap blend our grocery store was flogging last year that was some weird fruity blend sangria, in a crockpot stew. It was to die for! Never seen the brand again :/
I swear, the best wine to put in the crock is a cheap one. It should be drinkable, but I don't care about wine snob wine. Slow cooking marries the basic flavors.
I've thrown in white in a pinch, with a little bit of worcestershire. But I prefer red :D
Sometimes, if I have it, I'll throw in a half-cup of beefstock, too, especially if I'm using root veggies. They love it.
Good to know. Hhhhhmmm saw lots of wine snobs in my line of work, in the end perhaps only four people per year really knew what they were on about. Devised a rosé wine gelée for 'Xmas that was superb using a very cheap Portuguese variety.
Really? the roots like the stock? (Although saying that, some Edwardian recipes are floating up to my memory banks about stock and red wine.) They do get a bit similar and often need a kick for added flavour. I must do that this weekend. Goose grease is the latest must-have over here at the minute. I must say that it does do a nice roast fan-tail potato in the oven.
Looks fantastic! Yum! Memming toot-sweet! I must try this. Haven't had celery seeds in forever either. Thank you for the post, I'm drooling :P Much shrinkage of the roast when cooked this way? How many can you comfortably plate for with this quantity? (I've got this trencherman thing and get a bit peeved with a single slice of meat, half a potato and four carrot slices and a tablespoon of jus. No, I never did get into nouvelle cuisine.)
It didn't shrink too much with cooking. This easily will serve 4-5 people. There was certainly more room in the 5 qt. crock pot for a few more potatoes and carrots. I knew the amounts listed in the recipe would feed the number of people (3) I had to feed and still have left overs.
Comments 14
Reply
Reply
I used a cheap blend our grocery store was flogging last year that was some weird fruity blend sangria, in a crockpot stew. It was to die for! Never seen the brand again :/
Reply
I swear, the best wine to put in the crock is a cheap one. It should be drinkable, but I don't care about wine snob wine. Slow cooking marries the basic flavors.
I've thrown in white in a pinch, with a little bit of worcestershire. But I prefer red :D
Sometimes, if I have it, I'll throw in a half-cup of beefstock, too, especially if I'm using root veggies. They love it.
Reply
Hhhhhmmm saw lots of wine snobs in my line of work, in the end perhaps only four people per year really knew what they were on about. Devised a rosé wine gelée for 'Xmas that was superb using a very cheap Portuguese variety.
Really? the roots like the stock?
(Although saying that, some Edwardian recipes are floating up to my memory banks about stock and red wine.) They do get a bit similar and often need a kick for added flavour. I must do that this weekend. Goose grease is the latest must-have over here at the minute. I must say that it does do a nice roast fan-tail potato in the oven.
Reply
Memming toot-sweet! I must try this. Haven't had celery seeds in forever either. Thank you for the post, I'm drooling :P Much shrinkage of the roast when cooked this way? How many can you comfortably plate for with this quantity? (I've got this trencherman thing and get a bit peeved with a single slice of meat, half a potato and four carrot slices and a tablespoon of jus. No, I never did get into nouvelle cuisine.)
Reply
Reply
Reply
Reply
Leave a comment